Editing Sea urchin (section)

=== As food ===
[[File:Fresh Sea Urchin (2678940158).jpg|thumb|Sea urchin cut open, revealing the roe inside]]

The [[gonad]]s of both male and female sea urchins, sometimes euphemized as sea urchin "[[roe]]" or "corals",<ref>Laura Rogers-Bennett, "The Ecology of ''Strongylocentrotus franciscanus'' and ''Strongylocentrotus purpuratus''{{-"}} in John M. Lawrence, ''Edible sea urchins: biology and ecology'', p. 410</ref> are culinary delicacies in many parts of the world, especially Japan.<ref name="Davidson, Oxford Companion"/><ref>John M. Lawrence, "Sea Urchin Roe Cuisine" in John M. Lawrence, ''Edible sea urchins: biology and ecology''</ref><ref>"[http://www.smithsonianmag.com/science-nature/rise-sea-urchin-180951859/?all The Rise of the Sea Urchin] {{Webarchive|url=https://web.archive.org/web/20170304181028/http://www.smithsonianmag.com/science-nature/rise-sea-urchin-180951859/?all |date=2017-03-04 }}", [[Franz Lidz]] July 2014, ''Smithsonian''</ref> In Japan, sea urchin is known as {{nihongo|''uni''|うに}}, and its gonads (the only meaty, edible parts of the animal) can retail for as much as ¥40,000 ($360) per kilogram;<ref name="smh">{{cite news |first=Richard |last=Macey |url=http://www.smh.com.au/articles/2004/11/08/1099781322260.html |work=[[The Sydney Morning Herald]] |title=The little urchins that can command a princely price |date=November 9, 2004 |access-date=May 6, 2009 |archive-date=September 17, 2011 |archive-url=https://web.archive.org/web/20110917103252/http://www.smh.com.au/articles/2004/11/08/1099781322260.html |url-status=live }}</ref> they are served raw as [[sashimi]] or in [[sushi]], with [[soy sauce]] and [[wasabi]]. Japan imports large quantities from the United States, [[South Korea]], and other producers. Japan consumes 50,000 tons annually, amounting to over 80% of global production.<ref>{{cite news |last1=Zatylny |first1=Jane |title=Searchin' for Urchin: A Culinary Quest |url=https://www.hakaimagazine.com/features/searchin-for-urchin-a-culinary-quest/ |access-date=10 September 2018 |work=[[Hakai Magazine]] |date=6 September 2018 |archive-date=11 September 2018 |archive-url=https://web.archive.org/web/20180911002422/https://www.hakaimagazine.com/features/searchin-for-urchin-a-culinary-quest/ |url-status=live }}</ref> Japanese demand for sea urchins has raised concerns about overfishing.<ref>"Sea Urchin Fishery and Overfishing", ''TED Case Studies'' '''296''', American University [http://www.american.edu/TED/urchin.htm full text] {{Webarchive|url=https://web.archive.org/web/20090628151427/http://www1.american.edu/TED/urchin.HTM |date=2009-06-28 }}</ref>

Sea urchins are commonly eaten stuffed with rice in the traditional ''[[oko-oko]]'' dish among the [[Sama-Bajau people]] of the [[Philippines]].<ref name="kso 1">{{cite web |title=Making Oko'-Oko', A Sama Sea Urchin Delicacy |url=https://sinama.org/2013/06/making-oko-oko-a-sama-sea-urchin-delicacy/ |website=Kauman Sama Online |date=27 June 2013 |access-date=3 June 2023 |archive-date=3 June 2023 |archive-url=https://web.archive.org/web/20230603025132/https://sinama.org/2013/06/making-oko-oko-a-sama-sea-urchin-delicacy/ |url-status=live }}</ref> They were once foraged by coastal Malay communities of [[Singapore]] who call them {{lang|zsm|jani}}.<ref>{{Cite magazine|url=https://biblioasia.nlb.gov.sg/vol-17/issue-3/oct-dec-2021/|title=The Role of Foraging in Malay Cuisine|last=Khir Johari|date=Oct–Dec 2021|magazine=BiblioAsia|volume=17|issue=3|pages=20–23|publisher=National Library Board, Singapore|access-date=2023-02-01|archive-date=2023-11-06|archive-url=https://web.archive.org/web/20231106234414/https://biblioasia.nlb.gov.sg/vol-17/issue-3/oct-dec-2021/|url-status=live}}</ref> In New Zealand, ''[[Evechinus chloroticus]]'', known as {{lang|mi|kina}} in [[Māori language|Māori]], is a delicacy, traditionally eaten raw. Though New Zealand fishermen would like to export them to Japan, their quality is too variable.<ref>{{cite encyclopedia |first=Maggy |last=Wassilieff |date=March 2, 2009 |title=sea urchins |url=http://www.teara.govt.nz/en/starfish-sea-urchins-and-other-echinoderms/2 |encyclopedia=[[Te Ara: The Encyclopedia of New Zealand]] |access-date=October 8, 2010 |archive-date=October 25, 2010 |archive-url=https://web.archive.org/web/20101025163949/http://www.teara.govt.nz/en/starfish-sea-urchins-and-other-echinoderms/2 |url-status=live }}</ref>

In [[Mediterranean cuisine]]s, ''[[Paracentrotus lividus]]'' is often eaten raw, or with lemon,<ref>for Puglia, Italy: Touring Club Italiano, ''Guida all'Italia gastronomica'', 1984, p. 314; for Alexandria, Egypt: [[Claudia Roden]], ''A Book of Middle Eastern Food'', p. 183</ref> and known as {{lang|it|ricci}} on Italian menus where it is sometimes used in pasta sauces. It can also flavour [[omelette]]s, [[scrambled eggs]], [[fish soup]],<ref>[[Alan Davidson (food writer)|Alan Davidson]], ''Mediterranean Seafood'', p. 270</ref> [[mayonnaise]], [[béchamel sauce]] for tartlets,<ref>[[Larousse Gastronomique]]{{Page needed|date=November 2010}}</ref> the {{lang|fr|boullie}} for a [[soufflé]],<ref>[[Curnonsky]], ''Cuisine et vins de France'', nouvelle édition, 1974, p. 248</ref> or [[Hollandaise sauce]] to make a fish sauce.<ref>Davidson, Alan (2014) ''[[Oxford Companion to Food]]''. [[Oxford University Press]], 3rd edition. p. 280</ref> In the region of [[Marseille]], sea urchin are commonly eaten in dedicated food festival called ''oursinade''.<ref>Every year, 'oursinades' (sea urchin festivals) are held in and around Marseille to promote this 'sea hedgehog https://www.marseille-tourisme.com/en/discover-marseille/gastronomy-in-marseille/culinary-specialities-of-marseille/the-oursinades-in-marseille/</ref>

On the Pacific Coast of North America, ''[[Strongylocentrotus franciscanus]]'' was praised by [[Euell Gibbons]]; ''[[Strongylocentrotus purpuratus]]'' is also eaten.<ref name="Davidson, Oxford Companion"/> [[Native Americans in California]] are also known to eat sea urchins.<ref name="google">{{cite book|title=Marine and Freshwater Products Handbook|author1=Martin, R.E.|author2=Carter, E.P.|author3=Flick, G.J.|author4=Davis, L.M.|date=2000|publisher=Taylor & Francis|isbn=978-1-56676-889-4|url=https://books.google.com/books?id=OFKLk3S0fzgC|page=268|access-date=2014-12-03|archive-date=2024-08-25|archive-url=https://web.archive.org/web/20240825043715/https://books.google.com/books?id=OFKLk3S0fzgC|url-status=live}}</ref> The coast of Southern California is known as a source of high quality {{translit|ja|uni}}, with divers picking sea urchin from kelp beds in depths as deep as 24 m/80&nbsp;ft.<ref name=":0">{{Cite news|url=http://www.bonappetit.com/people/article/california-sea-urchin-divers-interviewed-by-francis-lam|title=California Sea Urchin Divers, Interviewed by Francis Lam|last=Lam|first=Francis|date=2014-03-14|work=Bon Appetit|access-date=2017-03-26|language=en|archive-date=2017-03-26|archive-url=https://web.archive.org/web/20170326231148/http://www.bonappetit.com/people/article/california-sea-urchin-divers-interviewed-by-francis-lam|url-status=live}}</ref> As of 2013, the state was limiting the practice to 300 sea urchin diver licenses.<ref name=":0" /> Though the edible ''[[Strongylocentrotus droebachiensis]]'' is found in the North Atlantic, it is not widely eaten. However, sea urchins (called {{lang|ems|uutuk}} in [[Alutiiq language|Alutiiq]]) are commonly eaten by the [[Alaska Native]] population around [[Kodiak Island]]. It is commonly exported, mostly to [[Japan]].<ref>{{cite news |first=Dena |last=Kleiman |title=Scorned at Home, Maine Sea Urchin Is a Star in Japan |work=[[The New York Times]] |date=October 3, 1990 |page=C1 |url=https://www.nytimes.com/1990/10/03/garden/scorned-at-home-maine-sea-urchin-is-a-star-in-japan.html |access-date=February 12, 2017 |archive-date=February 2, 2017 |archive-url=https://web.archive.org/web/20170202001653/http://www.nytimes.com/1990/10/03/garden/scorned-at-home-maine-sea-urchin-is-a-star-in-japan.html |url-status=live }}</ref> In the West Indies, [[Slate pencil urchin (Atlantic)|slate pencil urchins]] are eaten.<ref name="Davidson, Oxford Companion">Davidson, Alan (2014) ''[[Oxford Companion to Food]]''. [[Oxford University Press]], 3rd edition. pp. 730–731.</ref>

In [[Chilean cuisine]], it is served raw with lemon, onions, and olive oil.

<gallery mode="packed" heights="150px">
Unidon Murakami.jpg|Japanese {{translit|ja|[[donburi|uni-don]]}}, or rice bowl with sea urchin roe 
Sushi uni.jpg|Japanese {{translit|ja|[[nigirizushi]]}} with sea urchin roe
Sushi Saito IMG 1773 (23720371141).jpg|Sea urchin roe ({{translit|ja|uni}}) [[sashimi]]
Fried rice with sea urchin 1.jpg|Fried rice with sea urchin ({{lang|zh|海胆}}, {{translit|zh|hǎidǎn}}) served in China
</gallery>